Cooks Pie & Mash, 450g (Frozen)

Product Information

The mash served with the minced beef pie and liquor is a simple plain mashed potato with no milk or butter added. What is liquor? Goddard's have been making and selling our pie and mash in London since 1890. We still have a large pie shop in Greenwich but for those that can't make the trip our pie and mash delivery service means that anyone can enjoy their favourite meal! For the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened. Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.

The most asked question from people who see this dish, is what is the green sauce served on pie and mash? Cut the butter into small chunks. Put the flour in a bowl, stir in the salt, and then rub the butter in with your fingertips. You should end up with a mixture that looks like coarse sand. Stir in just enough water to make it come together in a ball, then wrap it in plastic film and set it aside to rest for about 30 minutes.Our pies and liquor are still made in the traditional way to our family recipe, ensuring you have the full authentic Goddard's experience. There will be extra suet pastry left, use it to help shape the pie base into the greased tins. Pie mince beef filling Pies were originally sold by piemen on the streets of London in Victorian times. They would be filled with eels, one of the only fish that survived the polluted River Thames. They were cheap and plentiful! Once received your pies should be placed in the fridge but they can also be frozen to be eaten at a later date. Mandy Yin, the restaurateur behind the runaway success of Sambal Shiok laksa bar on Holloway Road, will open a Malaysian takeaway next door.

Generously butter two individual pie dishes then line each with the suet pastry, so that it covers the base and sides completely. Divide the filling mixture between the two dishes. Deliveries of pie and mash are possible for all of mainland UK and we can deliver on these days each week: To cook in a fan assisted or combination oven, adjust the cooking time by referring to manufacturer's instructions.The pie has two different types of pastry a suet pastry base and a shortcrust pastry lid. When rolling out make sure to keep the suet base big enough to fit into the pie tins and the shortcrust lids big enough to overlap the tin. With the Pie removed, place the meal on a plate in the microwave and heat as per instructions below. The city’s longest-serving restaurant critic, Fay Maschler, drops five stars on New York City supremo Daniel Humm’s London debut, Davies and Brook. The meat pies mash and liquor were a great high calorie, cheap meal for the working class, who would need all the calories they could get after a hard day's work. Eels

In 1890 Robert opened up a second shop at 40 Watney Street, E1 and by 1892 Robert ventured south of the river to Bermondsey where he opened up at 87 Bermondsey New Road, which is now known as Tower Bridge Road, SE1. Over the years the two most succesful families to run London's pie and mash shops are the Manzes and Cookes, who still have family run shops open today. Ingredients for pie and mash Pie pastryFrom the 1850's pie and mash moved off the streets and into Victorian shops. Around this time, they started making more desirable, but still relatively cheap minced beef pies. They served the pie with mashed potato and liquor.

Mix the flour, suet and salt together in a large bowl. Add just enough water to bring it together as a ball of dough that leaves the bowl clean. Take it out of the bowl and knead on a floured surface until it develops a little elasticity - about 5 minutes. Wrap in plastic film and leave to rest. M.Manze Pie & Mash needs no introduction. Our mouthwatering pies, mash, green liquor and eels are legendary and uphold the tradition of excellence established by our founder Michele Manze more than a century ago. Today, we offer all of our handcrafted traditional English dishes for delivery. If you are outside the London area we provide chilled delivery to anywhere in the UK. Within London, we also offer hot deliveries to select areas by way of JustEat and Deliveroo. By 1939 the Cooke brothers had a total of five shops. In 1991, the shop on Kingsland High Street became a grade II listed and the Broadway market shop followed suit and became grade II listed in 2018. Peel the potatoes and cut them into chunks. Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes until tender. Drain the liquid off andseason with salt and pepper. Mash the potatoes until smooth - no milk, no butter, but you can add a little of the cooking water it the mash is too stiff. Fill each pie casing with the cooled minced beef filling. Moisten the rim of the base with cold water and put a lid on. Press it down all around using your hand like a claw.

A.J. Goddard

East End pies are not glazed. Put then in the oven and bake for 12 minutes. It's quite likely you will get some scorched bubbles on the top - this is to be expected. Strangely, East End pies are made using 2 different pastries - the bottom is a suet based pastry, while the top can be ordinary shortcrust.Puff pastry is no-no. Dating from the times when London'sRiver Thames was cleaner and full of life, these pies would originally have contained eels - the accompanying sauce ismade from the liquid (the liquor) theeels were cooked in, along with a load of parsley that gives it its greencolour. Nowadays the most common filling is minced beef, although finely diced beef can also be used. All pies feature handmade pastry created fresh in our shops every day. That light, flaky crust is then filled with minced beef sourced from the freshest prime cuts. No filler meats or offal are used, ever. A modest amount of gravy is added to each pie before the pie receives its top layer of pastry and is sent to the oven for cooking in the traditional manner. For those that wish to enjoy our delicious pies without the inclusion of meat, a vegan version made with soya mince is also available. Mash When placing the pie lid on top stretch it over the sides and push to seal the edges before trimming away excess pastry.